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Cranberry chocolate chip cookies are easy to make, whole grain and naturally sweetened! Perfect for a new delicious holiday or Christmas cookie!
I cannot lie. I’ve made these chocolate chip and dried cranberry cookies 4 times in the past week.
I keep giving most of them away so I won’t eat them all myself, but then I want more!
So I make them again. And again. It’s a vicious cycle. Next batch is ALL for me! No sharing.
So it’s very much fall here.
I love fall. I’m a fall fanatic. But the “cold” always catches me by surprise.
I say cold with quotations because I went to college in Chicago and that’s serious cold. That’s take your breath away, no hope of ever being warm again, chilled to the bones kind of cold.
I loved that city, really loved it, but barely survived the weather. I graduated and quickly moved southward.
And now, it gets to be fall and 60 degrees out here in North Carolina, and I’m layering a long-sleeve shirt under my sweater to try and stay warm. 😂
But then, come spring, it warms up to 60 degrees and I’m all about the short-sleeve shirts with jeans, or long-sleeve shirts with shorts.
How is this possible? Same temperature, right? Is it me or are you this way, too?
Anyway, fall. November. We get to eat all the good fall fruits!
Cranberry and chocolate is a fabulous combination, if you haven’t tried it. Plus, it’s in cookie form, so what’s not to love?
These cranberry chocolate chip cookies are quick and easy to make and oh so tasty!
Light but sweet and satisfying. Also, whole grain and naturally sweetened with honey. This recipe also uses applesauce in place of some of the butter so they are on the lighter side.
(That’s sometimes key for me during the crazy holiday food season!)
Yup, you’ll be making 4 batches in a week, too. It’s OK; I’m right there with you. 😉
Notes on making cranberry chocolate chip cookies:
- I recommend using old fashioned rolled oats. However, if all you have is quick cook oats, that’s fine too.
- I use white whole wheat flour but whole wheat flour, all-purpose flour or a mix would be fine here too.
- The recipe calls for regular chocolate chips, but I think these cookies would be great with white chocolate chips as well.
- Be sure to use parchment paper or a silpat on your baking sheets. The cookies will release right off!
- These cookies will keep for up to a week. Store in a plastic bag or airtight container on the counter or in the pantry.
I hope you try these cranberry chocolate chip cookies for a new fun, fall treat. And psst, don’t share.
P.S. Check out these other delicious cranberry recipes:
I use a white whole wheat flour but regular whole wheat flour or all-purpose flour -- or a mix -- would be fine here. I use regular chocolate chips but I think these would be great with white chocolate chips as well.
Serving Size: 1 cookie
Amount Per Serving: Calories: 144 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 18mg Sodium: 138mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 2g Sugar: 14g Sugar Alcohols: 0g Protein: 3g
I use a white whole wheat flour but regular whole wheat flour or all-purpose flour -- or a mix -- would be fine here.
I use regular chocolate chips but I think these would be great with white chocolate chips as well.